Chef Time!

Chef Time!

Friday, September 28, 2012

Now We Are On A Roll


I wasn’t surprised when these turned out great. I used to think I didn’t like ricotta cheese but it’s growing on me. It’s fun having your own individual personal-sized lasagna roll and they tasted great to boot! One lasagna roll was plenty filling for me.
It makes 9 rolls I’ll probably wait to make it again when I’m planning to have company. The presentation would be great if you’re having guests since it looks relatively impressive for something pretty simple to make.

Lasagna Rolls uncooked

Lasagna Rolls
Whole Wheat Lasagna Noodles
Low Fat Ricotta-small container
Frozen Chopped Spinach - thawed and water squeezed out with a dishtowel
1 yellow onion - chopped small
2 ½ links of spicy Italian sausage browned very small
Parmesan Cheese
Dried Thyme
Dried Basil
1 ½ Jars of Ragu
½ c. mozzarella, shredded
Place a very large pot of water on to boil.  When it does boil, stand back and add a finger pinch of sea salt then add the lasagna noodles.
In a bowl dump the ricotta, chopped spinach, pinch of dried thyme, dried basil, and couple of shakes of the parmesan can.  Stir until well incorporated.
In a non-stick skillet, add a drizzle of olive oil and sweat the onion and garlic.  Add the Italian sausage with no casing and cook until browned and in small pieces.  Scoop out onto a double layer of paper towels on a plate. 
When the noodles have cooked thru drain them and rinse with cold water to stop cooking and make them touchable.  Then add the meat to the cheese mixture.  Now lay the cooked noodles on your cutting board and use your hands to spread a hand scoop of each mix on the noodle evenly.  Then start and one end and roll up.
In your casserole dish, put a layer of sauce on the bottom so they don't stick. Then line up your rolls.  Once all in, cover with sauce and cheese and bake for twenty minutes.
Eat hot, warm, cold, the next day and the day after that.  This is a left over that gives an amazing flavor time and again.  Delicious!

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